Tag Archives: food science

Chris Downs

Downs Named President of the Institute of Food Technologists

By Food Safety Tech Staff
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Chris Downs

Christopher “Chris” Downs, Ph.D., is the new president of the Institute of Food Technologists (IFT). IFT is a nonprofit scientific institute committed to advancing the science of food and its application across the global food system. Downs is the organization’s 83rd president and follows 2021-2022 President Vickie Kloeris, MS, CFS.

Downs, who is based in Australia, currently serves as general manager for Crop & Food Science with the Department of Agriculture and Fisheries in Queensland. Previously, he led the Food Program at Australia’s national science agency, Commonwealth Scientific and Industrial Research Organisation (CSIRO). Throughout his 30-year career, Downs has worked with governments, universities and industry partners around the world to bring the latest food system innovations to the market and consumers.

“Since the moment Chris became an IFT member in 2015, he has enthusiastically brought a global perspective and extensive knowledge as a science of food professional to IFT,” said IFT CEO Christie Tarantino-Dean. “With the curiosity, compassion and commitment to supporting the global science of food community Chris exudes, we’re confident he will make a significant impact in his role as president of IFT this year.”

As an IFT member, Downs has served in various roles including the IFT Board of Directors, the IFT Strategy Working Group, the IFT Audit and Risk Committee and IFT’s Cannabis Content Review Panel. He has been a strong supporter of IFT’s diversity, equity and inclusion strategy and notes that he is passionate about IFT engaging with food professionals from around the world.

“IFT has played a significant role in my career and life’s work, so it’s an honor to serve as president this coming year,” said Downs. “We are a passionate and knowledgeable group of professionals, spanning academia, government and industry, committed to embedding the voice of science into our global food system. I look forward to working with our talented board of directors, dedicated volunteers and members to promote and advance our work on a global scale.”

 

Moira McGrath, OPUS International
FST Soapbox

We Need More Qualified Food Scientists

By Moira McGrath
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Moira McGrath, OPUS International

I oversee an executive search firm that specializes in placing food scientists in the food industries. In many of our searches, we are asked specifically for individuals who have food science degrees versus other scientific degrees. When we asked the universities how many students were graduating in the 33 universities approved by IFT, we received a variety of answers. So, in 2006 we started our Food Science Student Survey, asking the chairs of each of the departments to provide the answers to three questions: How many students are in the program, how many are seniors, and how many are pursuing a graduate degree. The survey has been completed every other year since 2006.

The good news is that the numbers have doubled. In 2006, there were only 462 seniors in 33 U.S. universities in food science programs. In 2018, there were 931. The departments vary in size, from UC Davis being the largest program with 249 undergraduate students in their program, to the smallest, Tuskegee University with only 15. The total number of undergraduates in 2018 exceeded 3400. This is good news for the food industry, as there has been a shortage of food scientists for many years, especially due to the baby boomers retiring. With stronger food safety regulations, and a constant need to innovate, the food industry needs more qualified food scientists. We appreciate the efforts of the universities to expand their programs.

Food Science Student Survey, OPUS International, IFT
Survey of Food Science Students in IFT-approved U.S.-based Universities (2018). Table courtesy of OPUS International, Inc.

Northland Laboratories Breaks Ground on State-of-the-Art Food Science Center

Northland Laboratories has broken ground on the build-out of a new state-of-the-art food science center.  The 33,000 square foot facility will house microbiology, chemistry, sensory, specialty, research and consulting services specific for the food and beverage industry.

“The new facility will expand capacity of current services provided and offer incredible new resources available with a full service food science center to include many research capabilities,” states D.J. Alwattar, president of Northland Laboratories.

In addition to the new facility in Mount Prospect, Ilinois, Northland Laboratories recently expanded its laboratory facilities in Green Bay, Wisconsin. The newly expanded 12,000 square foot facility was designed to increase capacity for microbiology and chemistry testing services, include a new area for its expanding Proficiency Testing services, and integrate new automation equipment used for scalability of testing.

“This positions Northland Laboratories to service the needs of the food and beverage industry for the immediate and long term future,” adds Alwattar.

Completion of the Mount Prospect, Illinois facility is scheduled for early 2017.